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Matjes, a delicacy cherished across Germany and Northern Europe, is more than just pickled herring. This dish captures the essence of traditional preservation methods, transforming young, tender herring into a flavourful, melt in your mouth delight.
Often enjoyed with potatoes, bread, or crisp salads, Matjes is both a nod to time-honoured culinary practices and a beloved staple of German cuisine.
What Is Matjes?
Matjes, derived from the Dutch word “maatjesharing,” refers to young herring that have been pickled in a mild brine. These herring are caught before they fully mature, ensuring their meat is tender and rich in healthy fats.
What sets Matjes apart from other pickled fish is the curing process, which uses a blend of salt and mild seasonings to preserve the fish without overwhelming its natural flavour. The result is a delicate balance of tangy, slightly salty, and subtly sweet notes.
Traditionally, Matjes is served cold, often accompanied by boiled potatoes, sour cream, and onions or in a classic sandwich layered with pickles and crisp lettuce. Its versatility allows it to shine as a main dish, appetizer, or part of a larger seafood platter, making it a favourite for both casual meals and festive occasions.
Ingredients and Taste
The primary ingredient in Matjes is, of course, fresh young herring. What makes this dish so special is the simplicity of the ingredients used to cure the fish.
The brine typically consists of salt, vinegar, sugar, and subtle spices like allspice or bay leaf, which enhance the fish’s natural flavour without overpowering it. In some regional variations, the brine may also include a splash of white wine or a hint of mustard seed, adding a nuanced complexity.
When you taste Matjes, the first thing that stands out is its texture; soft, buttery, and almost creamy, a result of the fish’s natural oils and the gentle curing process. The flavour is a delicate blend of tangy acidity and mild sweetness, with the seasoning providing a light aromatic finish.
Paired with the earthy, neutral flavour of potatoes or the crispness of fresh greens, Matjes becomes a harmonious dish that satisfies without being heavy.
A Taste of History
The tradition of eating Matjes has deep roots in Northern Europe, where preserving fish was a necessity long before refrigeration. Herring, abundant in the North and Baltic Seas, became a vital food source, and the curing techniques developed to preserve it evolved into an art form.
The name “Matjes” itself hints at its heritage, historically, it referred to virgin herring, or those caught before spawning, prized for their tender meat and high fat content.
In Germany, Matjes gained popularity as a staple in coastal regions, particularly in Schleswig-Holstein and along the North Sea coast. Over time, the dish spread inland, becoming a symbol of regional pride and culinary tradition. It’s often associated with celebrations of the herring season, where fresh catches are transformed into Matjes and enjoyed with great fanfare.
German Matjes (Pickled Herring) Recipe
Serves: 4 people
Ingredients:
For the Matjes Herring:
- 8 fresh matjes fillets (salt cured young herring)
- 1 large onion, thinly sliced
- 1 apple, peeled, cored, and thinly sliced
- 150ml white vinegar
- 100ml water
- 2 tbsp sugar
- 1 tsp mustard seeds
- 4 black peppercorns
- 2 bay leaves
For Serving:
- Boiled potatoes
- Sour cream or Crème fraîche
- Fresh dill, chopped
- Pickled cucumbers
Directions
To begin, rinse the matjes fillets under cold water to remove excess salt. Pat them dry with paper towels and set aside. This step ensures the flavour balance of the dish and removes any overpowering saltiness.
Prepare the pickling brine. In a saucepan, combine the white vinegar, water, sugar, mustard seeds, black peppercorns, and bay leaves. Heat the mixture over medium heat, stirring until the sugar dissolves. Allow the brine to cool completely before use.
Layer the matjes fillets, onion slices, and apple slices alternately in a glass or ceramic container. Ensure the fillets are laid flat to absorb the brine evenly.
Pour the cooled brine over the layered ingredients, ensuring they are fully submerged. Cover the container tightly and refrigerate for at least 24 hours to allow the flavours to meld. For best results, let the matjes marinate for up to 48 hours.
While the matjes marinate, prepare the accompaniments. Boil the potatoes in salted water until tender. Drain and let them cool slightly. For extra flavour, toss the potatoes in melted butter and sprinkle with chopped dill.
Prepare the sour cream sauce. In a small bowl, mix sour cream or crème fraîche with a pinch of salt, black pepper, and a handful of freshly chopped dill. This creamy component complements the tangy matjes beautifully.
When ready to serve, remove the matjes from the brine and arrange them on a platter. Discard the brine but retain the onions and apples for garnish. Present the fillets alongside the boiled potatoes, sour cream sauce, and pickled cucumbers.
Serve the matjes chilled with a sprinkle of fresh dill for garnish. For an authentic German touch, pair the dish with dark rye bread and a light pilsner beer. Encourage diners to create bites combining the fillets, potatoes, and sauce for a harmonious blend of flavours and textures.
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